Red-burned mackerel
By VicentaLakin
Fresh meat, delicious taste, easy to make
Recipe Recommendations
- silver carp a
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
- liquor appropriate amount
- sugar appropriate amount
- salt appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Red-burned mackerel
1
Five pounds of big fish, worried they won't fit in the pot, go to the insides, go to the fish, go to the abdomen, then cut open a section of the back of the fish and keep the abdomen running。
2
Slice。
3
Put a proper amount of vegetable oil in the pot, put in the peppers and then take the peppers out。
4
Put it in the garlic。
5
Add the right amount of raw, the right amount of old, the right amount of vinegar, the right amount of wine, the right amount of white wine, the right amount of sugar。
6
Add a proper amount of clean water。
7
Round the big fish and put it in the pot with an appropriate amount of salt。
8
The fire broke。
9
The soup juice is getting sticky, and it's out of fire。
10
The finished chart。